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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


makes 20

2 pounds Puff pastry dough
For the filling:
3/4 cup white wine
2 dozens little neck clams, scrubbed
2 dozens mussels, scrubbed, debearded
1 pound sea scallops
3 teaspoons virgin olive oil
2 medium onion, peeled and chopped
3/4 teaspoon cumin
2 teaspoons dry oregano
3/4 teaspoon sweet paprika
salt and ground pepper to taste

Place 1/2 cup wine in a pot. Add clams, cover and steam to open shell. Remove clam meat from shells. Set aside. Discard shells. Add mussels to the cooking liquid. Cover and steam until opened. Remove mussels from shells. Combine with clams. Chop clams and mussels, and set aside.
Poach scallops in strained cooking liquid for 3 to 5 min. Coarsely chop the scallops. Sauté onions in olive oil until soft. Stir in spices and herbs. Cook for 2 minutes.
Add shellfish, 1/2 cup cooking liquid, and remaining wine. Season with salt and pepper. Simmer for 10 minutes.
I thicken liquid with roux to make a sauce and mix with seafood. Roll sheets puff pastry dough about 1/4 inch thick.
Cut into 6-inch round on floured surface. Place 2 teaspoons of filling in center. Dampen edges with water and fold to enclose filling. Press edges to seal. (may be frozen at this stage).
Heat 3/4-inch oil in skillet. Fry empanadas in batches for 1-2 minutes. Drain on paper towels. Serve warm.

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